One of the advantages of eating abroad is discovering a whole new world of culinary experiences, but we sometimes forget that tasty food can also be healthy. This is where the raw trend can be given new consideration, and within that category, microgreens and sprouts are tiny edible plants that can definitely enrich the foodie journey.
Sprouts and microgreens are often included in healthy, savory choices in vegetarian, vegan, raw, and signature cuisine. The nutritious compounds in these plants, as well as their intense flavors and textures, make them a favorite among chefs.
Photograph: Pixabay, microgreens of brocoli and cebollino.
Dr. Clive McKay, former Nutrition Professor at Cornell University, was an enthusiast of these types of food. His studies of soybean sprouts concluded that this food could easily rival the nutritious intake of meat, adding vitamins and antioxidants to help prevent disease and combat aging.
You can find places that offer you a true culinary and healthy experience including sprouts and microgreens in the Mexican Caribbean. Be sure to visit at least one of these restaurants on your next visit to the Riviera Maya.
Clorofila Restaurant
Located in the heart of Playa del Carmen, on the 30th Avenue and 20th Street, this restaurant provides visitors with a simple but delicious vegetarian menu that includes sprouts and superfoods.
Cocina de Autor
Located on the outskirts of Playa del Carmen within the luxury resort Grand Velas Riviera Maya, Cocina de Autor’s Chef Nahúm Velasco has ample culinary experience and often includes microgreens in his recipes.
Photograph: Cerdo Rubí. Platillo of Cocina de Autor at Grand Velas Riviera Maya.
Raw Love Restaurant
Located on the Tulum-Boca Paila Highway, this venue has a treehugger philosophy reflected in every detail. The international menu includes a sprouted seed crust pizza, soups, desserts, and drinks with organic ingredients and superfoods.
Explore at least one of these delightful options on your next trip. We are sure you will have a great time and discover the local, green flavors of the Mexican Caribbean.
By Beatriz Altuzar.